A comparative heat inactivation study of indigenous microflora in beef with that of Listeria monocytogenes, Salmonella serotypes and Escherichia coli O157:H7

Aims: Thermal inactivation of a mixture of five strains of Listeria monocytogenes, four strains of Escherichia coli O157:H7 and eight serotypes of Salmonella were compared with that of indigenous microflora in 75% lean ground beef.

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